this khichdi has a porridge like consistency. if you want a separate grain consistency, then add less water. details mentioned in the step wise pics below. i usually keep the ingredients basic in this khichdi, but if you want you can add roasted crushed peanuts or fried cashews in the khichdi.

then add 1/2 cup potato cubes. stir and saute for two to three minutes.

then add the drained sama chawal. stir and saute for a minute.

add 3 cups water. stir again. 3 cups water makes the khichdi mushy, which we prefer. if you want separate grains then just add 1.5 to 2 cups water.

season with rock salt/sendha namak and stir well.

cover the pan with a lid and on a low flame allow the grains to simmer and get cooked.

do check and stir at intervals.

once the grains have softened and cooked well, switch off the flame. you can add about 2 tbsp chopped coriander leaves here and mix. also if you prefer, you can add some lemon juice. since i was serving the khichdi with vrat ki kadhi which is also sour, i did not add lemon juice.

serve samvat rice khichdi topped with a bit of ghee and garnished with coriander leaves with vrat ki kadhi, peanut kadhi or any curry meant for fasting. you can also have this sama chawal khichdi with plain yogurt.

recipe notes

rough nutrition info per serving:

Nutrition Facts

samvat rice khichdi recipe | sama chawal khichdi recipe

Amount Per Serving

Calories 341Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 5g25%

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 796mg33%

Potassium 157mg4%

Total Carbohydrates 56g19%

Protein 5g10%

Vitamin A5.7%

Vitamin C4.8%

Calcium4%

Iron30.7%

* Percent Daily Values are based on a 2000 calorie diet.

step by step samvat rice or sama chawal khichdi recipe:

1. in a bowl, soak the sama ke chawal (barnyard millet or samvat rice) for one hour. drain and then keep aside.

2. in a thick bottomed pan, heat 2 tablespoon ghee or peanut oil. add 1 teaspoon cumin seeds. instead of pan, you can also make this khichdi in a pressure cooker.

9. add 3 cups water and stir again. 3 cups water makes the khichdi mushy and with a porridge consistency, which we prefer. if you want separate grains, then just add 1.5 to 2 cups water.

10. season with rock salt (sendha namak) and stir well. for fasting recipes, rock salt is used instead of regular salt.

11. cover the pan with a lid and on a low flame allow the grains to simmer and get cooked.

12. do check and stir at intervals.

13. once the grains have softened and cooked well, switch off the flame. you can add about 2 tablespoon chopped coriander leaves here and mix. also if you prefer, you can add some lemon juice. since i was serving the khichdi with vrat ki kadhi which is also sour, i did not add lemon juice.